Easter Bread Recipe Sweet

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GRANDMA'S PORTUGUESE SWEET BREAD RECIPE



Grandma's Portuguese Sweet Bread Recipe image

From the fragrance of the proofing yeast to the dough rising and then baking into golden brown loaves, this family tradition - above all others - is my favorite. Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter.

Provided by Kris Bordessa

Categories     Side Dish

Time 3h20m

Number Of Ingredients 8

4 1/2 teaspoon active dry yeast
1/4 cup warm water
1 cup granulated organic cane sugar
1 cup milk, scalded and still hot
1/4 cup butter
1 teaspoon sea salt
3 large eggs, lightly beaten
6 to 7 cups unbleached organic all-purpose flour

Steps:

  • Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat 5 cups of flour into liquid to make a smooth dough.
  • If you have a stand mixer that will handle this amount of dough, you can use that to shorten the process. Simply complete above steps in your mixer bowl and let your dough hook do the kneading for you.
  • To knead by hand, heavily flour a board with a portion of the remaining flour. Turn dough out onto board and sprinkle with remaining flour. Knead until very smooth, adding flour to eliminate stickiness as necessary. You should see small "blisters" of air on the surface of the dough. This takes about 15-20 minutes. Consider it your workout for the day.
  • Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).
  • Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.
  • Place your formed loaves on a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.
  • Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.
  • Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths.
  • Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching.
  • Cover rolls and set in a warm place to rise again for about an hour.
  • Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown.
  • Form each half of the dough into a ball, working to put the "loose" ends on the bottom so that the top is nice and smooth. Place each dough on a cookie sheet and set aside to rise.
  • Divide each half of the bread dough into three equal pieces.
  • Roll each into a rope, about 1-2 inches in diameter.
  • Press the ends of the ropes together and braid. When you reach the end, tuck ends under slightly and place bread on a cookie sheet for the second rise.

Nutrition Facts : Calories 80 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 3 grams fat, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 132 grams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat

SWEET BRAIDED EASTER BREAD



Sweet Braided Easter Bread image

Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.

Provided by Sandis Take

Categories     Bread     Yeast Bread Recipes     Egg

Time 3h35m

Yield 12

Number Of Ingredients 14

1 ¼ cups whole milk (heated to 95 degrees F/35 degrees C)
⅓ cup vegetable oil
½ teaspoon salt
1 teaspoon orange extract
3 eggs, at room temperature, divided
⅔ cup white sugar
3 tablespoons grated orange zest
4 cups all-purpose flour, or more as needed
4 teaspoons active dry yeast
4 whole eggs
2 tablespoons water
2 tablespoons anise extract
assorted food coloring
1 teaspoon anisette liqueur

Steps:

  • Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
  • Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
  • Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
  • Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
  • Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
  • Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.

Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g

EASY ITALIAN EASTER BREAD



Easy Italian Easter Bread image

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

TRADITIONAL ITALIAN EASTER BREAD



Traditional Italian Easter Bread image

This Traditional Italian Easter Bread is a soft sweet brioche dough formed into wreaths or braided then topped with coloured eggs & sprinkles.

Provided by Rosemary Molloy

Categories     Bread and Pizza     Breakfast     Dessert

Time 40m

Number Of Ingredients 12

1 3/4 cups +2 tablespoons all purpose flour
1 pinch salt*
zest of 1 lemon
2 1/2 tablespoons granulated sugar
1/4 cup lukewarm milk (I used 2 % milk)
1 1/2 teaspoons active dry yeast
2 eggs (room temperature) ((slightly beaten))
1/2 cup butter (room temperature)
1 egg
1 tablespoon water
2-4 eggs (uncooked and dyed whatever colour you like)
2-4 tablespoons sprinkles* (if desired)

Steps:

  • In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
  • Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
  • When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
  • Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
  • 15 minutes before rising time has finished pre heat oven to 390F (195C).
  • Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
  • In a small bowl beat together the egg and water.

Nutrition Facts : Calories 503 kcal, Carbohydrate 52 g, Protein 12 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 185 mg, Sodium 271 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving

SWEET BREAD RECIPE



Sweet Bread Recipe image

This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that's delicious as a toast with your morning coffee or tea.

Provided by Marina | Let the Baking Begin

Categories     Bread

Time 4h5m

Number Of Ingredients 12

1 cup warm milk (heated to no higher than 100F)
2 tsp Instant dry yeast or active dry yeast ((I use Platinum Superior Baking Yeast))
3 cups all-purpose flour ((bread flour or Canadian flour works best))
1/3 cup granulated sugar
4 egg yolks
2 tbsp sour cream
1 tbsp vanilla extract
3 oz unsalted butter, ( softened, room temperature)
1/4 tsp kosher salt
1 egg yolk
1 tbsp water
3 to 4 tbsp sesame seeds or poppy seeds ((optional))

Steps:

  • Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
  • Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
  • Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
  • Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
  • 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
  • Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
  • 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
  • Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
  • Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 86 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BRAIDED EASTER EGG BREAD



Braided Easter Egg Bread image

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 9

2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g

EASTER BREAD



Easter Bread image

This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!

Provided by Food Network Kitchen

Categories     side-dish

Time 5h10m

Yield 12 to 14 servings

Number Of Ingredients 9

One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
6 cups all-purpose flour, plus more for the work surface and kneading
2/3 cup sugar
1 1/3 cups milk
6 tablespoons unsalted butter, plus more for greasing the bowl
1 teaspoon fine salt
2 large eggs, lightly beaten, plus 1 lightly beaten for egg wash
1/3 cup sliced skin-on almonds
1 tablespoon mini white nonpareils

Steps:

  • Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
  • Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
  • Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
  • Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
  • Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
  • Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.

SWEET AND GOLDEN EASTER BREAD



Sweet and Golden Easter Bread image

It is an Italian tradition to make this sweet, golden braid at Easter. This family heirloom recipe came from my mother-in-law and was passed down to her from her mother. If you're not a fan of raisins, the bread is just as wonderful without them. -Kathi West, Canton, Michigan

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 12

2 packages (1/4 ounce each) active dry yeast
3 tablespoons warm water (110° to 115°)
1-1/3 cups warm milk (110° to 115°)
2/3 cup sugar
2/3 cup butter, softened
1-1/4 teaspoons salt
2 large eggs
3 teaspoons anise extract
6 to 6-1/2 cups all-purpose flour
2/3 cup raisins
1 large egg white, beaten
1 tablespoon water

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter and salt; mix well. Add eggs, extract and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; sprinkle with raisins and knead in. Divide in half. Divide each portion into thirds. Shape each into a 14-in. rope. Place three ropes on a greased baking sheet, and braid; pinch ends to seal and tuck under. Repeat with remaining dough. Cover and let rise until doubled, about 45 minutes., Whisk egg white and water; brush over braids. Bake at 325° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 158 calories, Fat 5g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 130mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.

UKRAINIAN EASTER PASKA



Ukrainian Easter Paska image

Ukrainian Easter bread or known as paska is a richer version of plain white bread that is often decorated with religious symbols made of dough.

Provided by Barbara Rolek

Categories     Dessert     Side Dish     Bread

Time 2h45m

Number Of Ingredients 12

For the Dough:
1 1/2 cups milk
1/2 cup plus 1/2 teaspoon sugar
1/2 cup water (lukewarm)
1 (0.25-ounce) package active dry yeast
7 1/2 cups all-purpose flour (divided)
3 large eggs (room temperature; beaten)
1/3 cup butter (melted)
1 1/2 teaspoons salt
For the Egg Wash:
1 large egg (room temperature)
2 tablespoons water

Steps:

  • Cover the pan with greased plastic wrap and let rise until almost doubled.
  • Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

Nutrition Facts : Calories 403 kcal, Carbohydrate 70 g, Cholesterol 78 mg, Fiber 2 g, Protein 11 g, SaturatedFat 4 g, Sodium 305 mg, Sugar 10 g, Fat 8 g, ServingSize 1 Ukrainian paska (12 servings), UnsaturatedFat 0 g

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  • With the stand mixer running on low speed, add flour, sugar, vanilla extract, lemon zest, 2 eggs and 1 egg white. Save the egg yolk for brushing the bread before baking.
  • Knead for 5 minutes until a soft and only slightly sticky dough forms that pulls away from the sides of the bowl. If the dough is too sticky to handle, add a little bit more flour, start with 1 Tbsp.


SWEET GLAZED EASTER BREAD - A MOM'S TAKE
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2020-07-17 Sweet Glazed Easter Bread Recipe. Yield: 1 loaf Sweet Glazed Easter Bread. Print . A sweet braided loaf bread topped with a easy glaze and sprinkles! …
From amomstake.com
4.6/5 (17)
Total Time 40 mins
Servings 1
Calories 447 per serving
  • Drop onto floured surface and knead for 5 minutes. Roll into a ball, place in a large bowl, and cover with a damp towel.


PORTUGUESE SWEET EASTER BREAD RECIPE - NATASHA'S KITCHEN
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2012-03-28 How to Make Sweet Easter Bread. 1. Place 1 cup white or brown raisins in a bowl with 2 cups boiling water for 10 minutes. Drain well and set the raisins aside. 2. …
From natashaskitchen.com
5/5 (16)
Category Medium
Cuisine $6
Total Time 3 hrs 22 mins
  • Place 1 cup white or brown raisins in a bowl with 2 cups boiling water for 10 minutes. Drain well and set the raisins aside.
  • Pour 1/2 cup warm milk (heated 30 seconds in micro) into a large measuring cup. Add 1 tsp sugar and sprinkle yeast over the top. Stir and let it stand to proof until bubbly and doubled in volume, about 10 minutes.
  • Combine 1 Cup of very warm milk (1 minute in micro), with the 1 Cup sugar, softened butter and 1 tsp salt in a large bowl. Stir until most of the butter is melted.
  • Stir in 3 well-beaten eggs, then yeast mixture into the butter mixture. Using the dough hook attachment (or a wooden spoon if mixing by hand), Beat in 6 1/2 cups flour, one cup at a time until a soft dough forms. Knead for 8-12 minutes or until smooth and elastic. Dough will still be a little sticky and will stick to the bowl, but should not stick to your fingers. If kneading by hand, turn out onto a well-floured surface and knead 8-12 minutes (using only enough flour necessary to prevent sticking to your hands).


BEST EASTER BREAD RECIPE - HOW TO MAKE EASTER BREAD
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2020-03-31 Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, …
From delish.com
5/5 (5)
Total Time 3 hrs 30 mins
  • Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top.
  • Let sit until frothy, about 8 minutes. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt.
  • Increase to medium-high speed and add in butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.


ITALIAN EASTER SWEET BREAD [PANE DI PASQUA] - SHE LOVES ...
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2015-04-01 This recipe for Lina’s Italian Easter Sweet Bread can make 6 round or 3 braided loaves. You can decide whatever shape you want. This Pane di Pasqua …
From shelovesbiscotti.com
5/5 (7)
Total Time 3 hrs 30 mins
Category Brunch
Calories 851 per serving
  • Meanwhile, in a large mixing bowl (of stand mixer) whisk eggs at medium speed until nice and frothy (3-4 minutes).


OUR 12 BEST EASTER BREAD RECIPES, INCLUDING HOT CROSS BUNS ...
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2021-04-01 Hot-cross buns, cinnamon rolls, braided loaves and more sweet, delicious breads perfect for the holiday. Find our Easter breads and more at Chatelaine.com
From chatelaine.com
Estimated Reading Time 1 min


SWEET EASTER BREAD RECIPE WITH SPRINKLES
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2021-07-18 Surprise your family Easter morning with a freshly baked loaf of this soft and sweet yeast bread coated with a glaze and cute colored sprinkles, similar to a …
From thespruceeats.com
Estimated Reading Time 3 mins


ITALIAN EASTER BREAD RECIPE - SWEET BREAD | KITCHN
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2019-05-01 Recipe: Italian Sweet Easter Egg Breads. by Tami Weiser. updated May 1, 2019. Comments Jump to Recipe. Print Recipe (Image credit: Joe Lingeman) This …
From thekitchn.com
Estimated Reading Time 7 mins


ARMENIAN EASTER BREAD RECIPE - Կաթնահունց - Катнаунц
armenian-easter-bread-recipe-Կաթնահունց-Катнаунц image

From heghineh.com
Estimated Reading Time 1 min


CATHOLIC CUISINE: EASTER SWEET BREAD
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2013-03-22 To accompany the sweet cheese spread I made Easter Sweet Bread from Cooking for Christ by Florence Berger. Although published originally in 1949, this recipe is foolproof and delicious! Easter Sweet Bread 2 cakes yeast 1 tablespoon sugar 1 …
From catholiccuisine.blogspot.com


SWEET BRAIDED EASTER BREAD RECIPE - PAVANIS KITCHEN
2021-04-03 SWEET BRAIDED EASTER BREAD RECIPE WITH STEPWISE INSTRUCTIONS: In a microwave-safe bowl, add milk and butter then microwave for 1 minute or until the milk is warm …
From pavaniskitchen.com
5/5 (8)
Category Appetizer, Breakfast
  • In a microwave-safe bowl, add milk and butter then microwave for 1 minute or until the milk is warm enough. Using a whisk, mix well and add sugar and stir well then keep aside.
  • In a bowl of a stand mixer attached with a dough hook, add flour, yeast and beat together. Now add milk mixture and continue to beat the dough again.
  • Add salt, vanilla extract and eggs and knead the dough for 5 minutes on medium speed and increase the speed and knead for another 5 minutes until the dough is soft.


SWEET BRAIDED EASTER BREAD RECIPE - LA CUCINA ITALIANA
2021-04-02 Sweet Braided Easter Egg Bread Recipe. Ingredients: 1 lb. bread flour 1 cup whole milk ½ cup water 5 oz. butter 2 large eggs 5 oz. brown sugar 1 tsp. dry yeast. To decorate: 6 large eggs 1 beaten egg or a cup of milk Raisins, to taste. Method: Sift the flour into a bowl and add the sugar and yeast, followed by warm water and warm milk. Add the eggs and soft butter. Knead by hand or in a ...
From lacucinaitaliana.com
Author Giorgia Di Sabatino
Estimated Reading Time 2 mins


EASTER SWEET BREAD RECIPE BRAID WITH INGREDIENTS ...
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
From tfrecipes.com


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